-
1
Preheat oven to 375F.
-
2
Grease 15x10x1-inch baking pan; line with wax paper.
-
3
Grease and flour wax paper; set aside.
-
4
Place flour, 1/2 cup of the almonds, the baking powder and salt in blender; cover.
-
5
Blend until almonds are finely ground and mixture is well blended; set aside.
-
6
Beat eggs, granulated sugar and 1/2 tsp.
-
7
of the almond extract in large bowl with electric mixer on high speed until thickened.
-
8
Gradually add flour mixture, beating until well blended after each addition.
-
9
Spread evenly into prepared pan.
-
10
Bake 15 min.
-
11
or until top of cake springs back when touched.
-
12
Immediately dust top with 1/4 cup of the powdered sugar; place clean kitchen towel on top of cake.
-
13
Invert cake onto towel.
-
14
Remove pan; carefully peel off paper.
-
15
Dust cake with 1/4 cup of the remaining powdered sugar.
-
16
Starting at one of the short sides, roll up cake and towel together.
-
17
Cool completely on wire rack.
-
18
Beat cream cheese, remaining 1/2 cup powdered sugar and 1/2 tsp.
-
19
almond extract in medium bowl with electric mixer on medium speed until well blended.
-
20
Add whipped topping; mix well.
-
21
Carefully unroll cake; remove towel.
-
22
Spread cream cheese mixture evenly onto cake; sprinkle with remaining 1/4 cup almonds.
-
23
Reroll cake; wrap in plastic wrap.
-
24
Refrigerate at least 1 hour or until ready to serve.
-
25
Store leftover dessert in refrigerator.
